Culture & context
About this dish
In Jamaica, Saturday is traditionally soup day. Red peas soup is a filling one-pot meal rather than a light starter, with kidney beans called red peas in Jamaican usage.
Did you know? In Jamaica, Saturday is traditionally soup day. Red peas soup is a filling one-pot meal rather than a light starter, with kidney beans called red peas in Jamaican usage.
Food-safety note
Salted pigtail must be desalted and cooked until tender. Keep the Scotch bonnet whole for flavour with less heat, and do not serve pimento berries or pepper stem.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 350 g (2 cups) dried red kidney beans, soaked overnight
- 900 g (2 lb) salted pigtail, cut up and soaked
- 3 litres (12 cups) water, plus more as needed
- 400 ml (1⅔ cups) coconut milk
- 500 g (1 lb) yellow yam, cubed
- 2 medium Irish potatoes, cubed
- 1 medium sweet potato, cubed
- 1 chocho, cubed
- 2 carrots, sliced
- 3 scallions, bruised
- 5 sprigs thyme
- 8 pimento berries
- 1 whole Scotch bonnet
- 120 g (1 cup) flour
- ½ teaspoon salt for spinners
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelySalted pigtail must be desalted and cooked until tender. Keep the Scotch bonnet whole for flavour with less heat, and do not serve pimento berries or pepper stem.
At the stove
Cooking instructions
- Desalt the pigtailDrain the soaked pigtail, cover with fresh water, boil 15 minutes and drain. Repeat if still very salty.
- Cook peas and meatCombine peas, pigtail and water. Simmer 1½–2 hours until both are nearly tender, topping up with boiling water.
- Add provisionsAdd coconut milk, yam, potatoes, sweet potato, chocho, carrot, scallion, thyme, pimento and whole Scotch bonnet. Simmer 25 minutes.
- Make spinnersKnead flour, salt and enough water into a firm dough. Roll small pieces between the palms into slender spinners.
- Finish the soupAdd spinners and simmer 20–25 minutes until cooked and the soup is thick. Remove thyme stems, pimento and Scotch bonnet; taste before adding salt.
Working timeline
- 0:00–35 minutes: Preparation
- Next 2 hours 30 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Hard dough bread
- Water crackers
- A simple avocado salad
Storage & reheating
Refrigerate up to 4 days. Reheat to a full simmer, adding water because peas and spinners thicken during storage.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.